Cherry jam and preparation method thereof

A technology for cherries and jams, which is applied in the field of food processing, can solve the problems such as the processing technology of low-sugar cherry jams, etc., and achieve the effects of maintaining flavor and color, promoting re-innovation and good water holding capacity.

Inactive Publication Date: 2012-04-11
DALIAN ZHAOYANG SOFTWARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is no patent application for low-sugar cherry jam processing technology

Method used

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Examples

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Embodiment 1

[0018] A kind of cherry jam and preparation method thereof, it comprises: cherry, xylitol, pectin, jelly powder, citric acid, vanilla, honey, licorice, astragalus, medlar and water, the weight fraction of each material is: 40 parts of cherry, 25 parts of xylitol, 0.6 parts of pectin, 0.2 parts of jelly powder, 0.5 parts of citric acid, 0.5 parts of vanilla, 7.4 parts of honey, 0.5 parts of licorice, 0.3 parts of astragalus, 1-2 parts of wolfberry, and 25 parts of water.

[0019] The preparation method of described cherry jam, comprises the following steps:

[0020] (1) Deseeding the cherries and pretreatment;

[0021] (2) Mix pectin, jelly powder and xylitol and stir for 3 minutes to make it evenly mixed;

[0022] (3) Heat the water to 60°C and maintain the temperature, then add the mixture of methoxy pectin, jelly powder and xylitol in step (1) into the water to dissolve, heat to boil, cherry, citric acid, continue to boil 2 minutes, add honey to boiling water, stir for...

Embodiment 2

[0029] A kind of cherry jam and preparation method thereof, it comprises: cherry, xylitol, pectin, jelly powder, citric acid, vanilla, honey, licorice, astragalus, medlar and water, the weight fraction of each substance is: cherry 48 parts, 20 parts xylitol, 0.8 parts pectin, 0.2 parts jelly powder, 0.6 parts citric acid, 0.6 parts vanilla, 6.2 parts honey, 1 part licorice, 0.6 parts astragalus, 2 parts wolfberry, 20 parts water.

[0030] The preparation method of described cherry jam, comprises the following steps:

[0031] (1) Deseeding the cherries and pretreatment;

[0032] (2) Mix pectin, jelly powder and xylitol, and stir for 5 minutes to make it evenly mixed;

[0033] (3) Heat the water to 70°C and maintain the temperature, then add the mixture of methoxy pectin, jelly powder and xylitol in step (1) into the water to dissolve, heat to boiling, cherry, citric acid, continue to boil 3 minutes, add honey to boiling water, stir for 8 minutes, mix well;

[0034] (4) W...

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PUM

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Abstract

The invention relates to a method for preparing jam, in particular to cherry jam and a preparation method thereof, and belongs to the technical field of food processing. The invention has the advantages that: cherry flesh is taken as a main raw material and is added with jelly powder, so that the jam has high water binding capacity; and a method of performing dipping treatment on the cherry flesh raw material by using a low temperature sugar solution is adopted, and the flavor and color of the flesh can be better maintained. The cherry jam processing technology has a positive effect and social benefit for promoting the re-innovation of a jam processing technology.

Description

[0001] technical field [0002] The invention relates to a preparation method of jam, in particular to a cherry jam and a preparation method thereof, belonging to the technical field of food processing. Background technique [0003] Cherry belongs to the deciduous tree fruit tree of Rosaceae. When ripe, the cherry is bright red in color, exquisite and translucent, delicious and delicate, rich in nutrition, and has high medical and health care value. It is also known as "Hantao". Every 100 grams contains 83 grams of water, 1.4 grams of protein, 0.3 grams of fat, 8 grams of sugar, 14.4 grams of carbohydrates, 66 kcal of calories, 0.4 grams of crude fiber, 0.5 grams of ash, 18 mg of calcium, 18 mg of phosphorus, and 5.9 mg of iron , carotene 0.15 mg, thiamine 0.04 mg, riboflavin 0.08 mg, nicotinic acid 0.4 mg, ascorbic acid 3 mg, potassium 258 mg, sodium 0.7 mg, magnesium 10.6 mg, and rich in vitamin A, which has rich of nutrients. [0004] At present, most of the jam pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 勇长亮
Owner DALIAN ZHAOYANG SOFTWARE TECH
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